Laura Smith
Making beef and mushroom pizza is a delightful way to elevate your homemade pizza game, combining savory flavors and hearty textures for a satisfying meal. Start by preparing a rich tomato sauce base, then layer thinly sliced mushrooms and seasoned ground beef for a meaty, umami-packed topping. Sprinkle a blend of mozzarella and Parmesan cheese for a gooey, golden finish, and don’t forget to add fresh herbs like basil or oregano for a burst of freshness. Whether you’re using store-bought dough or making it from scratch, this recipe is perfect for pizza lovers looking to experiment with bold, flavorful combinations.
| Characteristics | Values |
|---|---|
| Pizza Type | Beef and Mushroom Pizza |
| Dough | Homemade or store-bought pizza dough (thin or thick crust) |
| Sauce | Tomato sauce (marinara or pizza sauce) |
| Cheese | Mozzarella (shredded or fresh), optional Parmesan or provolone |
| Protein | Ground beef or sliced beef (e.g., sirloin or ribeye) |
| Vegetables | Sliced mushrooms (button, cremini, or shiitake), optional onions or bell peppers |
| Seasonings | Salt, pepper, garlic powder, Italian seasoning, red pepper flakes (optional) |
| Cooking Method | Bake in a preheated oven at 475°F (245°C) for 12-15 minutes |
| Toppings (Optional) | Fresh basil, arugula, or a drizzle of olive oil after baking |
| Preparation Time | 20-30 minutes (plus dough rising time if homemade) |
| Cooking Time | 12-15 minutes |
| Servings | 4-6 servings |
| Special Equipment | Pizza stone, baking sheet, or pizza peel (optional) |
| Storage | Store leftovers in an airtight container in the fridge for up to 3 days |
| Reheating | Reheat in the oven or air fryer for best results |
| Dietary Notes | Can be made gluten-free with GF dough; omit cheese for dairy-free |
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What You'll Learn
- Prepare dough: Mix flour, yeast, water, salt, knead until smooth, let rise for an hour
- Sauté mushrooms: Cook mushrooms with garlic, butter, thyme until golden brown and tender
- Assemble pizza: Spread tomato sauce, add cheese, beef, mushrooms, and fresh basil
- Bake pizza: Preheat oven to 475°F, bake for 12-15 minutes until crust is crispy
- Finish & serve: Drizzle olive oil, add arugula, slice, and serve immediately
Prepare dough: Mix flour, yeast, water, salt, knead until smooth, let rise for an hour
To begin preparing the dough for your beef and mushroom pizza, gather your ingredients: all-purpose flour, active dry yeast, warm water, and salt. Start by measuring out 3 cups of flour and placing it in a large mixing bowl. Add 1 teaspoon of salt to the flour and whisk the two together until well combined. This ensures the salt is evenly distributed throughout the dough. In a separate small bowl, combine 1 teaspoon of active dry yeast with 1 cup of warm water (around 110°F or 45°C). Let the yeast mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active and ready to use.
Once the yeast is activated, pour the yeast and water mixture into the bowl with the flour and salt. Mix the ingredients with a wooden spoon or a spatula until a rough dough starts to form. The dough will be sticky at this stage, but resist the urge to add more flour just yet. Turn the dough out onto a clean, floured surface and begin kneading. Kneading is essential to develop the gluten in the dough, which gives the pizza its characteristic chewy texture. Use the heel of your hand to push the dough away from you, then fold it back over itself and repeat the process.
Continue kneading the dough for about 8-10 minutes, until it becomes smooth and elastic. If the dough is still very sticky, you can lightly flour your hands and the work surface, but try to use as little extra flour as possible to maintain the dough’s texture. You’ll know the dough is ready when it feels soft, supple, and springs back slowly when poked. Once the dough is smooth, shape it into a ball and place it in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap to keep the dough from drying out.
Let the dough rise in a warm, draft-free place for about an hour. This rising period allows the yeast to ferment and produce carbon dioxide, which causes the dough to expand and become lighter. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). If your kitchen is cooler, you can place the bowl in an oven with the light turned on or near a radiator to help create a warm environment. After an hour, the dough should have doubled in size. Gently punch it down to release any air bubbles, and it’s now ready to be shaped and topped for your beef and mushroom pizza.
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Sauté mushrooms: Cook mushrooms with garlic, butter, thyme until golden brown and tender
To begin the process of sautéing mushrooms for your beef and mushroom pizza, start by preparing your ingredients. You’ll need fresh mushrooms (button, cremini, or a mix of wild mushrooms work well), garlic cloves, unsalted butter, fresh thyme, salt, and pepper. Clean the mushrooms by gently wiping them with a damp cloth or brushing off any dirt—avoid soaking them in water as they can become waterlogged. Slice the mushrooms evenly, aiming for about ¼-inch thickness, to ensure they cook uniformly. Mince the garlic cloves finely, and strip the thyme leaves from their stems, discarding the woody parts. Having everything prepped and within reach will make the sautéing process smooth and efficient.
Next, heat a large skillet over medium heat and add a generous amount of butter—enough to coat the bottom of the pan. Allow the butter to melt completely and just begin to foam, which indicates it’s hot enough. Add the minced garlic to the pan, stirring frequently to prevent it from burning. Cook the garlic for about 30 seconds to one minute, just until it becomes fragrant and slightly softened. This step infuses the butter with garlic flavor, creating a rich base for the mushrooms. Be careful not to let the garlic brown, as it can turn bitter if overcooked.
Once the garlic is ready, add the sliced mushrooms to the skillet in a single layer. If the mushrooms don’t fit in one layer, cook them in batches to avoid overcrowding, which can cause them to steam instead of sauté. Sprinkle the mushrooms with a pinch of salt and pepper to enhance their natural flavors. Allow the mushrooms to cook undisturbed for 2-3 minutes to let them develop a golden-brown crust on one side. Then, stir them gently and continue cooking for another 3-4 minutes, until they are tender and deeply browned. The mushrooms will release their moisture initially but will then reabsorb it as they caramelize, resulting in a rich, savory flavor.
About halfway through cooking, add the fresh thyme leaves to the skillet. The thyme will release its aromatic oils as it heats, complementing the earthy flavor of the mushrooms. Toss the mushrooms gently to distribute the thyme evenly. Keep an eye on the heat to ensure the garlic and thyme don’t burn—if the pan seems too hot, reduce the heat slightly. The mushrooms are done when they are tender, golden brown, and have a slightly crispy texture around the edges. Taste and adjust seasoning if needed, adding more salt or pepper to balance the flavors.
Once the mushrooms are perfectly sautéed, remove them from the heat and let them cool slightly before using them as a topping for your pizza. The sautéed mushrooms will add a deep, umami-rich flavor that pairs beautifully with the beef and other pizza ingredients. This step may seem simple, but taking the time to properly sauté the mushrooms with garlic, butter, and thyme elevates the overall taste of your pizza, making it a standout dish.
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Assemble pizza: Spread tomato sauce, add cheese, beef, mushrooms, and fresh basil
To assemble your beef and mushroom pizza, start by preheating your oven to the temperature recommended for your pizza dough, typically around 475°F (245°C). While the oven heats up, prepare your pizza dough by stretching or rolling it out into a circle or your desired shape on a floured surface. Transfer the dough to a pizza pan, baking stone, or a lightly oiled baking sheet to ensure it doesn’t stick. The foundation of your pizza is now ready for the toppings, beginning with the tomato sauce.
Next, spread a generous but even layer of tomato sauce over the dough, leaving about a ½-inch border around the edges for the crust. Use the back of a spoon to distribute the sauce smoothly, ensuring every bite will have a balanced flavor. The tomato sauce acts as the base layer that ties all the ingredients together, so take care not to overload the pizza, which could make it soggy. Once the sauce is evenly spread, it’s time to add the cheese, which will melt into a gooey, delicious layer.
Sprinkle a generous amount of shredded mozzarella cheese over the tomato sauce, covering it completely. The cheese not only adds creaminess but also helps bind the toppings together. If you prefer a richer flavor, you can mix in some grated Parmesan or provolone for added depth. After the cheese is in place, it’s time to add the star ingredients: the beef and mushrooms. Distribute the cooked and seasoned ground beef evenly across the pizza, followed by sliced or sautéed mushrooms. Ensure the toppings are spread uniformly so every slice has a bit of everything.
Finally, add a few fresh basil leaves to elevate the pizza’s flavor profile. Tear the basil leaves by hand and scatter them over the pizza for a burst of freshness and aroma. The basil not only adds a pop of color but also complements the savory beef and earthy mushrooms perfectly. Once all the toppings are in place, your pizza is ready to be baked. Slide it into the preheated oven and bake until the crust is golden and the cheese is bubbly and slightly browned, usually about 12-15 minutes. Let it cool slightly before slicing and serving.
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Bake pizza: Preheat oven to 475°F, bake for 12-15 minutes until crust is crispy
To achieve the perfect bake for your beef and mushroom pizza, start by preheating your oven to 475°F (245°C) at least 30 minutes before you plan to bake. This high temperature is crucial for creating a crispy crust and ensuring that the toppings cook evenly. While the oven heats up, prepare your pizza by assembling the toppings on your pre-made or store-bought crust. Begin with a layer of tomato sauce, followed by a generous amount of shredded mozzarella cheese. Add your pre-cooked ground beef and sliced mushrooms, ensuring they are evenly distributed. A sprinkle of Italian seasoning or red pepper flakes can add an extra layer of flavor, but this is optional.
Once your oven has reached 475°F, place the pizza on a preheated pizza stone or a baking sheet lined with parchment paper. The preheated surface helps to immediately start cooking the crust from the bottom, preventing it from becoming soggy. If you’re using a pizza stone, ensure it’s been in the oven during the preheating process. For those using a baking sheet, a quick preheat on the center rack for a few minutes before placing the pizza on it can yield similar results. Slide the pizza into the oven and set a timer for 12 minutes to start.
During the baking process, keep an eye on your pizza to ensure it cooks evenly. After 12 minutes, check the crust and the toppings. The crust should be golden brown and starting to crisp up, while the cheese should be melted and bubbly. If the crust is not yet crispy or the toppings need more time, continue baking for an additional 2-3 minutes. Avoid overbaking, as this can lead to a dry crust and burnt toppings. The total baking time should range between 12 to 15 minutes, depending on your oven and the thickness of your crust.
For an extra touch of flavor and texture, consider adding fresh toppings after removing the pizza from the oven. Fresh basil leaves, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese can elevate the taste of your beef and mushroom pizza. Allow the pizza to cool for a minute or two before slicing, as this helps the cheese set and prevents it from sliding off when cut. Use a sharp pizza cutter or a knife to slice the pizza into even pieces, ensuring each slice has a good balance of crust, cheese, beef, and mushrooms.
Finally, serve your beef and mushroom pizza while it’s still hot and enjoy the combination of crispy crust, savory beef, earthy mushrooms, and melted cheese. This baking method at 475°F for 12-15 minutes ensures that your pizza is cooked to perfection, with a crispy exterior and a gooey, flavorful interior. Whether you’re making it for a family dinner or a casual gathering, this pizza is sure to impress with its rich flavors and satisfying texture.
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Finish & serve: Drizzle olive oil, add arugula, slice, and serve immediately
Once your beef and mushroom pizza comes out of the oven, golden and bubbling, it’s time to elevate it with a few final touches. Start by drizzling a generous amount of high-quality extra virgin olive oil over the top. This adds a rich, fruity flavor and a glossy finish that enhances the overall appeal of the pizza. The olive oil also helps to balance the heartiness of the beef and mushrooms, creating a harmonious blend of flavors. Be sure to use a light hand when drizzling to avoid overwhelming the other ingredients.
Next, add a handful of fresh arugula leaves over the pizza. The peppery, slightly nutty flavor of arugula complements the savory beef and earthy mushrooms perfectly. It also introduces a refreshing crunch and a pop of vibrant green color, making the pizza look as delicious as it tastes. Gently scatter the arugula across the surface, allowing some leaves to peek out from under the cheese and toppings for a visually appealing contrast.
Now, it’s time to slice the pizza. Use a sharp pizza cutter or knife to divide it into even pieces. Aim for clean cuts to keep the toppings intact and ensure each slice holds together beautifully. If the crust is particularly crispy, you may need to apply a bit of pressure, but take care not to crush the toppings. The goal is to create slices that are easy to pick up and enjoy without falling apart.
Finally, serve the pizza immediately while it’s still hot and the flavors are at their peak. The warmth of the pizza will slightly wilt the arugula, softening its bite without losing its freshness. Place the slices on a large serving platter or individual plates, ensuring the presentation remains inviting. Encourage your guests to dig in right away to experience the perfect combination of melted cheese, tender beef, savory mushrooms, and the bright finish of olive oil and arugula. This final step transforms a simple pizza into a restaurant-quality dish that’s sure to impress.
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Frequently asked questions
Use ground beef or thinly sliced sirloin for the best texture and flavor. Cook the beef thoroughly before adding it to the pizza to avoid a soggy crust.
Slice the mushrooms thinly and sauté them in butter or olive oil until they are golden brown and any excess moisture has evaporated. This prevents a watery pizza.
A classic marinara or tomato sauce pairs well, but you can also use a garlic Alfredo sauce for a creamier, richer flavor.
Yes, always pre-cook the beef to ensure it’s fully cooked and to remove excess grease. Drain it well before topping the pizza.
Bake the pizza at 475°F (245°C) for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Adjust time based on your oven.
